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Wrigleyville tavern with a popular beer garden and a backroom barbecue.

Restaurant Details

Ric Hess, the beloved late owner of this Wrigleyville tavern, spent months perfecting three house-made sauces (Memphis, Texas, and North Carolina style) for the barbecue turned out by his wood-burning Southern Pride smokers. For reasons I will never understand, there arent many places where you can get a decent pulled pork sandwich in Chicago, but the one here is pretty respectable, served with properly tangy coleslaw and a tasty and properly vinegary mustard-based sauce. Sides including red-skin potato salad, corn bread, and collards with bacon showed the care being taken in the kitchen. There are tons of craft brews on tap and by the bottle, and the staff is chipper and superfriendly. Outside theres seating in a leafy walled courtyard.

Bar Details

Ric Hess, the beloved late owner of this Wrigleyville tavern, spent months perfecting three house-made sauces (Memphis, Texas, and North Carolina style) for the barbecue turned out by his wood-burning Southern Pride smokers. There are tons of craft brews on tap and by the bottle, and the staff is chipper and superfriendly. Outside there's seating in a leafy walled courtyard. —Kate Schmidt